I don't want to bore anyone with my experiences eating sushi in San Francisco or compare Moki's to better sushi restaurants (ie the sushi at the food court in Stonestown Galleria is better). I want to say this: the reason the fish is fresh is that there are only four choices. The crab is imitation. The ""creative"" rolls involve waxy, fatty flavors and little fish. Since when is sushi improved by a hawaiian flavor? I say, only when the sushi chefs have first mastered basic sushi making skills.
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